Mao Jian Black Tea

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Brewing instructions

Brew with fresh boiling water and infuse for 3 to 5 minutes

Description

Mao Jian Black Tea is bold, is brilliant, is everything you’d expect from a China Black Tea, its taste unlike any other. Produced in the Henan province of China, Mao Jian Black Tea breaks tradition somewhat as the region is best known for the production of Green Tea. But here at The Kent and Sussex Tea and Coffee Company, we like teas that embrace their uniqueness.

You will certainly be hard-pressed to find a beverage “more” unique than Mao Jian Black Tea, a superbly manufactured tea noted for its black leaves with golden tips, all of which have been slightly twisted.

One can easily distinguish Mao Jian Black Tea by its wonderful taste. When embraced without milk, or sugar, or honey, or lemon, Mao Jian Black China Tea shines through with defined malty notes and a buttery character. That is not all, either, as Mao Jian Black Tea can also afford benefits capable of improving your everyday way of life.

In fact, when consumed as part of a healthy and active lifestyle, this tea can improve cardiovascular health by lowering cholesterol, helping you to lose weight by boosting the metabolism, and reduce the risks of developing Type II Diabetes by balancing blood sugar levels. All this and more can be experienced from choosing Mao Jian Black Tea.

Meanwhile the Henan province itself, when compared to the Anhui province and the Fujian province, has only humble ties to China’s mammoth Tea Industry. It is a landlocked area of central China that stretches 300 miles (480 kilometres) from North to South and 350 miles (560 kilometres) from East to West. But what it lacks in size it makes up for in quality loose tea production.

Type of Tea: Loose Leaf Black Tea.

Origin: The Henan province, China.

Brewing Instructions: Brew using freshly boiled water and infuse for 3 to 5 minutes.

How to Serve: Choose from milk, sugar, honey, or lemon. Alternatively, serve black.

Health Benefits: Nowadays, Green Tea has the limelight in terms of its health-promoting significance. But is that entirely fair? While Green Tea consists predominantly of catechins such as epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate (EGCG), Black Tea contains major polyphenols called theaflavin and thearubigin.

Although less substantial than those antioxidants found in Green Tea, these constituents can still combat free radicals in the body, thus reducing the risks of developing a multitude of chronic conditions.

Furthermore, when it comes to the enhancement of cognitive function through frequent tea consumption, Black Tea, in fact, succeeds over Green Tea. According to a paper published in the American Journal of Clinical Nutrition, one recent study has the answers. Experts at the University of Singapore tested the cognitive functions of some 2,500 volunteers aged 55 or over, repeating the process 2 years later for comparison.

The results established that those who had drunk two to three cups of Black Tea a day during the 2 year period were 55% less likely to be subjected to cognitive decline (i.e. diseases like dementia and Alzheimer's disease). Better still, those who had drunk six to ten cups a day were up to 63 less likely.